Thursday, February 18, 2010

The perfect winter elixir to celebrate the US gold medals

Xania Woodman of the Las Vegas Weekly wrote a great article on Wirtz Beverage Nevada's master mixologist's take on a classic...

While it might seem intuitive to curl up on the couch with something hot and spiked to watch the 2010 Winter Olympics in Vancouver, I have another suggestion. Mixological forefather Harry Craddock included in his Savoy Cocktail Book (1930) one called the Olympic Cocktail, which employed one-third each orange juice, curaçao, and brandy, served up.

“I just liked the idea of twisting and modernizing a vintage cocktail,” says Levinson. “The Courvoisier Exclusif was the first cognac designed to be utilized specifically in cocktails. The Creole Shrubb is a version of a classic product that was created by Clement Rum from Martinique. It utilizes a rum base with Creole spices and essence of orange zest to bring a beautiful, complex orange flavor to the cocktail. The dash of orange bitters further integrates the flavors creating a sophisticated cocktail. I’ve always thought of bitters as the ‘salt and pepper’ of the cocktail world. It enhances and integrates the flavors that are already present in the dish/cocktail.”

2010 Olympic Cocktail:

1 oz. Courvoisier Exclusif Cognac

1 oz. Clement Creole Shrubb liqueur

1 oz. freshly-squeezed orange juice

Dash of Angostura Orange Bitters

Method:

Shake over ice, strain into a chilled cocktail glass. Garnish with an orange twist.